4 to 5 lb. loin of pork (center cut)
1 clove garlic, crushed
1/2 c. sour cream
Salt and pepper
2 tbsp. lemon juice
1/2 tsp. rosemary
1/4 c. white wine

Wipe pork with damp cloth; rub with lemon juice, garlic, salt, pepper, and rosemary. Add a little extra rosemary to roasting pan. Add pork loin.

Bake at 350°F for 20 minutes per pound or until an internal temperature of 150°F in center of roast.

Arrange on heated platter and keep warm. Skim off excess fat from pan drippings; add sour and wine. Season with salt and pepper. Serve sauce separately. Roast should rest 15 minutes before serving.

Serves 6.